Manty: delicious classic cooking method
If you enjoy dumplings, then be sure to try an alternative – mantu. Cooking them is quite similar: dough and meat filling, but what distinguishes mantu is its unique shape – a little pouch. The dough is rather simple, one might say, lean, because the task here, unlike, for example, with chebureki, is to simply “assemble” a juicy filling from meat and vegetables into a unified composition. The finished dish is served in deep plates with sour cream, pumpkin seeds, and fresh herbs. In some cuisines, like Russian or Ukrainian, there’s an option to pan-fry mantu, but the most common way to prepare them is by steaming or boiling them in a mantu cooker. When searching for “mantu recipes,” search engines provide thousands of results. How do you distinguish what’s new from what’s classic if you don’t know the nuances? We will address this question in our recipe for making the classic dough for the beloved mantu enjoyed by many. The filling will also be traditional: minced meat, pumpkin, beef, and spices. So, shall we begin?
If you enjoy dumplings, then be sure to try an alternative – mantu. Cooking them is quite similar: dough and meat filling, but what distinguishes mantu is its unique shape – a little pouch. The dough is rather simple, one might say, lean, because the task here, unlike, for example, with chebureki, is to simply “assemble” a juicy filling from meat and vegetables into a unified composition. The finished dish is served in deep plates with sour cream, pumpkin seeds, and fresh herbs. In some cuisines, like Russian or Ukrainian, there’s an option to pan-fry mantu, but the most common way to prepare them is by steaming or boiling them in a mantu cooker. When searching for “mantu recipes,” search engines provide thousands of results. How do you distinguish what’s new from what’s classic if you don’t know the nuances? We will address this question in our recipe for making the classic dough for the beloved mantu enjoyed by many. The filling will also be traditional: minced meat, pumpkin, beef, and spices. So, shall we begin?
Use
Use
Ingredients
Large chicken egg
1
Water
250 ml
Salt
to your taste
Beef mince
350 g
Fresh pumpkin, cleaned of seeds
half
White pepper
to your taste
Method of preparation
1
Making the dough is a quick process. To begin, sift the flour to aerate it and avoid any possible debris or lumps. Pour the flour onto the countertop and create a well in the center of the mound. Gradually pour in warm water, preferably in portions, and then crack an egg into it and add salt. The most time-consuming step is about to start: carefully, gradually sprinkling flour from the edges towards the center, begin kneading an elastic dough. You can use a fork or your hands, just be patient. The main thing is not to rush; the dough should turn out tender and pleasant. To the touch, it should be airy but firm and not overly floury. This dough preparation recipe is classic, so follow all the recommendations attentively. Knead the finished dough mass for ten minutes and then let it “rest” for about half an hour
2
For the filling, choose fresh beef, preferably with some fat. The classic recipe calls for finely chopped (minced) meat, not ground. However, modern interpretations allow for using pre-ground meat. Season the semi-finished product with salt and lightly sauté it in a pan without adding oil. The fat’s juices will provide the necessary moisture, preventing the filling from becoming dry
3
Grate the pumpkin on a coarse grater and mix it into the meat, seasoning to taste and briefly stewing. Lay the prepared filling on circles of dough that you’ve cut in advance. The standard size is around 10 cm in diameter, and the amount of filling should be a dessert spoonful. Bring the edges together and twist them as if you’re sealing a lid. The formed manti can be boiled, steamed for about 40 minutes, or fried
Share the recipe on social media. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
